Cauliflower Risotto

Preperation time
5 m
Skills level

Serving size
4-6
Country of origin

Preparation time: 5 m
Cooking time: 10-12 m
Servings: 4-6

Ingredients

  • 2 (16 ounce) bags riced cauliflower
  • 1/2 medium size sweet onion, finely diced
  • 2-3 tablespoons diced scallions (light green parts only)
  • 1/4 cup Pecorino Romano Cheese
  • 1/2 cup finely shredded parmesan cheese
  • ground sea salt & black pepper to taste
  • 1 1/2 cups thinly sliced white button mushrooms
  • Garnish: 1-2 tablespoon fresh chopped parsley, 1-2 tablespoons fresh scallions, 1-2 tablespoon chopped shallots
  • Optional: hint of red pepper flakes
  • a good quality extra virgin olive oil
  • large size non-stick pan
Recipe Type:
Course:

This is a delicious and very healthy side dish that will serve up to 4-6 people and can also be served as a main meal with the addition of some sliced mushrooms, in this case, it will serve closer to 4 people.  The taste and texture remind me of a risotto, hence the name Cauliflower Risotto, however, there is no rice in this meal, so it’s lower in carbs and healthy albeit it does have cheese which makes it creamy and oh so tasty! If you want to step this dish up a notch and make it creamier feel free to experiment with the addition of some cream OR try a few tablespoons of Crème Fraîche. Hands down – my new go-to-meal AND it took ten minutes – Dindin is served! Here are the simple directions.

Start by drizzling a little olive oil in a non-stick pan (important that it’s non-stick). Finely dice up half of a medium size sweet onion, and add it to the pan.  Sauté for the onions for a minute, then add in the riced cauliflower along with another drizzle of olive oil. Use a wooden spoon to mix everything and keep the cauliflower moving around the pan, so it doesn’t burn or stick. Keep on low to medium heat. You can add the riced cauliflower in stages, as it will cook down. Add in some ground sea salt, and a good amount of black pepper along with a two tablespoons of diced scallions  (light green parts only).

Next, once the cauliflower becomes translucent, add is some freshly shaved Pecorino Romano cheese roughly 1/4 cup, along with 1/2 cup or more of finely shredded Parmesan cheese. Mix this well and keep on low heat. It will get sticky like Risotto from the cheeses.  Also, now is the time to experiment with a some cream or a few tablespoons of crème fraîche. Cook a few extra minutes to be sure the that all the flavors are well incorporated.

If you are making this a main meal, I recommend adding 1 1/2 cups of thinly sliced mushrooms. You may cook the mushrooms in a separate pan, with a drizzle of olive oil, so they can release all the moisture, and then use a slotted spoon to combine or drain in a colander.

Another idea is to roast some asparagus, then dice into bite size chunks and add to the risotto or you may add cooked peas (be sure to blanch them so they retain that gorgeous green color!).

Roasted Asparagus:

Heat oven to 425. Cut end of the stems off, and place on a baking sheet lined with aluminum foil drizzled with olive oil. Add a light sprinkle of sea salt and a drizzle of olive oil over the asparagus. Then place in the oven for 20-25 minutes. Once done, let cool slightly. Dice into bite size chunks and add to risotto!

Taste it and to be sure that you don’t need more salt, pepper, or cheese! Let your palette guide you! Red pepper flakes will give it an added kick and some chopped fresh parsley, fresh diced scallions, and a hint of chopped shallots or red onion for visual appeal! Garnish will make your food pop with color.

All-time favorite meal!!! Enjoy.

In lieu of 2 bags of riced cauliflower, you may use one large head of cauliflower, chop it into chunks included stem and pulsate it into a fine rice like consistency and then use that for the base for this recipe.